This position will contribute
to the institute's research on the Determinants of dietary behaviour and their
impact on health and well-being (DIDIT) metaprogramme. Within a team seeking to
explain sensory properties according to food composition and oronasal
physiology factors, the researcher will conduct research on multimodal sensory
interactions. The aim will be to study the physicochemical, physiological and
cognitive mechanisms governing these interactions to assess their determinants
and consequences on food flavour and appreciation.

Training
required :

PhD or equivalent.
Specialisation in chemistry, physiology or food science would be desirable.
Skills in psychophysiology of the chemical senses would complement the unit's
physicochemical and sensory expertise. Candidates should have a good command of
English. Successful candidates who have not yet acquired postdoctoral training
will be required to do so, preferably abroad, after their probationary period
(1st year) and before being eligible for promotion to an Experienced Research
Scientist position (CR1).